Chocolate Torte with Raspberry Sauce

Chocolate Torte with Raspberry Sauce

Ingredients:
Torte:
1 1/2 cups chocolate chips, divided
1/2 cup plus 2 tablespoons margarine, divided
Flour
Eggs, separated
Sugar
Corn syrup

Raspberry Sauce:
Frozen raspberries in syrup, thawed (juice reserved)
Water
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur (optional)

Garnish:
Fresh raspberries and sweetened whipped cream (optional)

Directions:
Heat the oven to 325°F. Grease an 8 x 2 1/2-inch springform pan or 9 x 1 1/2-inch round pan.
Heat 1 cup chocolate chips and 1/2 cup margarine in a heavy saucepan over medium heat until melted; cool 5 minutes. Stir in the flour until smooth, then the egg yolks.
Beat the egg whites on high speed until foamy. Beat in the sugar 1 tablespoon at a time until soft peaks form. Fold in the chocolate mixture and spread in the pan.
Bake springform 35 to 40 minutes or round pan 30 to 35 minutes (the top will look dry and cracked), until a toothpick comes out clean. Cool 10 minutes.
Loosen and remove the cake, invert onto a wire rack and cool completely. Place on a serving plate.
Heat the remaining 1/2 cup chips, 2 tablespoons margarine and the corn syrup over medium heat until melted. Spread over the top, letting some drizzle down the side.
For the sauce, add water to the reserved raspberry juice to make 1 cup. Mix the sugar and cornstarch in a saucepan, stir in the juice and raspberries, and bring to a boil. Boil and stir 1 minute; strain. Stir in the liqueur.
Serve the torte with raspberry sauce, garnished with fresh raspberries and whipped cream.